Description
A comforting and rich seafood bisque featuring shrimp and crab, perfect for family gatherings or cozy nights.
Ingredients
- ½ pound cooked shrimp (peeled, deveined, and chopped)
- ½ pound cooked crab meat (shells removed)
- 1 tbsp olive oil
- ¼ cup celery (finely chopped)
- ¼ cup carrot (finely chopped)
- ½ cup onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tsp paprika
- ¼ tsp cayenne pepper (optional)
- ¼ cup all-purpose flour
- 2 tbsp tomato paste
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- 2 tbsp sherry (optional)
- Salt (to taste)
- Black pepper (to taste)
- Fresh herbs (parsley, chives, or dill for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the chopped celery, carrot, and onion for about 5 minutes until softened.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the tomato paste, paprika, and cayenne pepper, allowing them to cook for 1-2 minutes to caramelize the tomato paste and bloom the spices.
- Sprinkle flour over the sautéed vegetables, stirring for about 2 minutes to create a roux.
- Slowly pour in the seafood or chicken broth, whisking continuously to avoid lumps.
- Bring the mixture to a gentle simmer and let it thicken for about 10-12 minutes.
- Lower the heat to medium-low, then pour in the heavy cream, stirring gently to combine.
- Add the chopped shrimp and crab meat, cooking for another 5 minutes until heated through.
- Season with salt and black pepper to taste.
- Ladle into bowls and garnish with fresh herbs like parsley, chives, or dill.
Notes
Serve hot and pair with crusty bread or a light salad. Refrigerate leftovers for up to three days.